2 cups thinly sliced 1/2-inch thick wedges nectarines (approximately 2 nectarines), peeled, pitted

1/3 cup light brown sugar

1 tablespoon lemon juice, from approximately one half lemon

1 cup low-fat plain yogurt

8-ounces reduced fat plain cream cheese, room temperature

1 cup heavy whipping cream

Garnish:

1 nectarine, unpeeled, pitted and thinly sliced 1/4-inch thick

Method:

1.   In a small saucepan, add prepared nectarines, sugar and lemon juice. Over medium heat, bring to a simmer and allow to cook until juices thicken and mixture resembles a “jammy” consistency, approximately 10 minutes.

2.   Transfer nectarine mixture to a food processor fitted with a blade attachment. Add yogurt and cream cheese and process until smooth.

3.   In a medium size bowl, whip cream until soft peaks form. Working in three additions, use a spatula to gently fold whipping cream into fruit being careful to not deflate the whipping cream.

4.   Using a spoon, neatly divide mousse between 6 – 8 serving bowls or glasses and serve with fresh slices of nectarines to garnish. If time allows, cover and refrigerate for 2 hours before serving, or overnight!

Kitchen Note: Mousse will keep covered in the refrigerator for up to 4 days.